The consumption of peas dates back to ancient times. Archaeologists have found peas in ancient Egyptian tombs and in Bronze Age settlements. While there's no direct evidence that ancient Egyptians or Greeks mashed their peas, they had a variety of ways to prepare them, and it wouldn't be surprising if some form of pea mash existed.
Prep Time10 minsCook Time10 minsTotal Time20 mins
Ingredients
1 kg peas(can be from fronzen)
125 g butter
2 garlic
2 onion(red or yellow)
2 cups chicken stock
salt & pepper(to taste)
Directions
1
- Melt butter in a saucepan over medium heat.
- Add garlic and onion.
- Sauté for 3 minutes until soft, but don’t let brown.
- Add frozen peas and stock.
- Bring to simmer then cover and simmer for 2 minutes.
- Blend all well with submergible mixer.
- Season according to taste.
In France, pea purée (or "purée de petits pois") is made from fresh green peas that are boiled and then blended with butter and seasonings. The dish can be found in various French culinary preparations and is known for its vibrant green color and smooth texture.
Ingredients
1 kg peas(can be from fronzen)
125 g butter
2 garlic
2 onion(red or yellow)
2 cups chicken stock
salt & pepper(to taste)
Directions
1
- Melt butter in a saucepan over medium heat.
- Add garlic and onion.
- Sauté for 3 minutes until soft, but don’t let brown.
- Add frozen peas and stock.
- Bring to simmer then cover and simmer for 2 minutes.
- Blend all well with submergible mixer.
- Season according to taste.